Beef Carpaccio can be served all year long – simply adjust the garnishes depending on the season. Here in the restaurant, we are currently serving ours with tomatoes, violet potatoes, seasonal asparagus and a mustard mayo but for a more home-friendly version, pair it with green beans, spinach and Parmesan or Pecorino cheese. The most important thing is to keep a balance between sweet, sharp and salty ﬂavours. The marinade in this recipe adds a delicious sweetness to the meat.
Serves 6 as a starter
- 400g beef fillet
- 1 tablespoon Szechuan peppercorns
- ½ teaspoon black peppercorns
- 2 tablespoons honey
- 50g brown sugar
- 25ml port wine
- 25ml brandy
- Rock salt and black pepper
- 150g French green beans or asparagus
- 4 tablespoon extra virgin olive oil
- 1 lemon, juice only
- 1 bunch rocket or spinach
- 85g Parmesan cheese, thinly shaved
- 1 fennel bulb, very thinly sliced, optional
- 100g violet potatoes, cooked, optional
Don’t let the price of beef fillet put you off; for a more pocket-friendly version, use sirloin instead.
- Place the meat in a sealed container in the fridge for two to four hours – this allows the meat to hold its shape better and makes it less pliable for rolling.
- Put the Szechuan peppercorns and black peppercorns in a food processor and blitz, or grind up in a pestle and mortar.
- Remove the meat from the fridge and rub the pepper mix into the ﬂesh, coating thoroughly. Place the honey, sugar, port and brandy in a bowl and mix well. Pour this mix over the spiced meat. Cover and refrigerate overnight.
- Remove from the fridge the next day, wrap tightly in clingfilm and freeze for one hour (this will make it easy to slice the meat very thinly). Cut the meat into slices about 1-2mm thick. You may need to keep putting it back into the freezer between slices as it will get more difficult to cut as it defrosts.
- Blanch the green beans in boiling, salted water for 30-40 seconds. Refresh in iced water and set aside.
- Arrange the meat on four large serving plates. Do not overlap the slices.
- Season with salt and pepper, then brush with olive oil and lemon juice. Place the rocket or spinach in the centre of each plate, then arrange the green beans and Parmesan shavings over this. Garnish with fennel and violet potatoes for some added colour (optional). Serve with grissini or crusty bread.
Recipe Series: Beef it up
We Irish sure do like our beef, which is why we teamed up with executive head chef Ryan Stringer of Ely to share some of their most-loved beef recipes covering everything from the ‘perfect’ steak to a slow-cooked pie or a sophisticated Carpaccio
Recipes in this series: